Slow-Cooked Curried Brown Rice Green Lentil Soup

During the week we are eating light without sacrificing flavor.  I refuse to eat tasteless meals just because I need to lose weight.

Among my kitchen prized possessions I have a crock pot.  It can also be called a slow cooker.  If you do not have one, I recommend you to buy one.  For us working women is very convenient, we put everything in it before we go to work and come  home to a meal ready to be served.  In any event, I purchased mine in 1995 so they last, because I use mine frequently.

A few nights ago we were in the mood for something hearty.  This time I went to India for that.  This is a delicious recipe, low in calories and very satisfying.

Ingredients:

• 1 medium onion, chopped
• 1 green onion, chopped
• 4 cups of vegetable broth 
• 4 cups of water
• 12 oz pack of Green Lentils
• 1 1/2 cups of brown rice
• Curry powder (I make mine at home)

Ingredients for the Curry Powder:

• 3 pods Cardamom
• 1/2 tsp Fennel Seeds
• 1 tbsp Ground Cumin
• 1 tbsp Ground Coriander
• 1 tbsp Turmeric
• 1 tbsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp Ground Mustard
• 1/2 tsp Ground Ginger
• 1 Bay leave

Roast Fennel and cardamom until fragrant. Ground them and mix with the other spices to obtain the Curry Powder.

Directions:

1. Place lentil, brown rice, onion, vegetable broth, water, bay leave, spices into the crock pot, stir and cook on low for about eight hours. 
2. Toss the Bay leave before serving*.                                                         

When you come home the aroma of this delicious soup will make you smile and you will know that dinner is ready.  Please make this soup, you will not regret it.  

*I don't remember how this came to me but always, before I am going to toss the bay leave, I close my eyes, suck on it and I ask for a wish.  It is supposed to be for good luck.  

Please let me know your thoughts. 

Buon Appetitto!

  

Potatoes and Broccoli Soup

There is nothing heartier than a bowl of soup. This one you can either have it warm or cold. Experimenting with different spices and ingredients has become the signature of my cooking. My hubby describes as "an explosion of flavors". This recipe is light and delicious.

Potatoes and Broccoli soup

Ingredients:

• 4 golden potatoes, peeled and cubed
• 1 cups of coarsely chopped broccoli ( I use everything)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 tsp dry rosemary
• 1 tsp dry parsley
• 1 tsp dry basil
• 1Tbsp Extra Virgin Olive oil
• 1/2 tsp butter
• 1/4 cup cream
• 1/3 cup shredded Gouda cheese
• 1/3 cup 6 Italian cheeses (a little extra for serving)
• Sea salt and pepper to taste

Directions:

1. Boil the potatoes until they are tender.
2. Meanwhile in a large heavy pan, saute the onion until it is translucent. Mix in the garlic and all the spices and cook until fragrant, don't forget to stir all the ingredients together.
3. With a slotted spoon bring the potatoes into the pan and kind of roast them in the spices, garlic and onion mixture. You want them to absorb the wonderful flavors. Add the butter.
4. Boil the broccoli in the potatoes' water for about three minutes. Then bring it to the pan and cook it with the potatoes and spices for a couple of minutes. Reserve the potatoes/broccoli water.
5. Once the water has cool off a bit, place the potatoes and broccoli mixture in the blender, pour the water and blend. You might need to do this in batches. I did.
6. In a medium sauce pan, over medium heat, pour the pure mixture, stir in the butter, cream and cheeses, cook for about five minutes or until all the cheeses are melted.
7. Top each individual serving with the additional italian cheeses.

Let me know what you think, I hope you enjoy it like we did.

Buon Appetito!

My version of abuela Gigi's Garlic Soup

Photo by Laura

I have been craving garlic soup for while, but not any garlic soup, abuela Gigi's garlic soup. Lots of memories come crashing through my mind. I remember the narrow dining room with lots of antiques. Her worn-out china, her silverware, true silver. I remember the kitchen, also narrow and old. It was a warm house, those wooden old houses with a porch and swing; and a very big backyard. When he was young, mi abuelo was a hunter, and you could see around the house the heads of his “trophies”. Yup, it was one of those houses. It was in Las Merceditas, a little neighborhood part of San Francisco de Paula in the outskirts of Havana. I loved going there.
                                            

Abuela Gigi was an amazing cook, one of the best I remember. Everything she made was delicious, and all I can remember is her garlic soup. This memory I have is more than twenty years old. I think this soup wraps up all those wonderful memories I have of them. I never saw them again; mis abuelos are no longer with us, but in my heart they will forever be, and that soup, abuela Gigi's soup, came to me as a reminder of how lucky I was to have them. 

I made abuela Gigi's garlic soup last night, and I think I made her proud. I told my daughter all about it and she, in a bowl of my version of abuela Gigi's garlic soup, was able to appreciate the warmth I was talking about.

This is my version of abuela Gigi's garlic soup, as best as I could remember. I never knew her recipe.

Ingredients:

• 16 garlic cloves, crushed
• 1 yellow onion, diced
• 2 tablespoons of paprika -pimentón-
• 4 tablespoons of butter
• 32 ounces of liquid – I used vegetable broth-
• 1 loaf of bread – cut in slices- I used a whole grain baguette
• 3 tablespoons of parsley – curly parsley-
• 3 raw eggs
• Salt and pepper to taste 

Photo by Laura

Directions: 

1. Peel the garlics and crush them. Cook garlic along with the onion, in 1 tablespoon of butter, until soften or until the onion is translucent. Once ready put in the food processor until well combined.
2. Fry the bread in the same pan with 2 tablespoons of butter. Set aside.
3. In a pot, sauté the parsley with the remaining butter. Add the pimentón, the garlic and onion mixture and the vegetable broth or the liquid of your liking.
4. In a separate bowl, whisk the eggs and temper them with the soup. Do this before the soup comes to a boil. Be sure that you pour the liquid slowly to avoid curdling the eggs.* Once done tempering the eggs incorporate them to the soup. 
5. Add the fried bread and let it cook until the bread is soft.

Photo by Laura

Photo by Laura

Photo by Laura

Photo by Laura

*If you don't like the appearance of the egg you can strain the soup. We like it with the eggs.

I truly hope you enjoy this version of the most comforting soup ever, abuela Gigi's garlic soup.

Buon appetito!